Type of course: | Elective (1 of 2) |
Language of instruction: | Romanian |
Erasmus Language of instruction: | English |
Name of lecturer: | Maria Popa |
Seminar tutor: | Roxana Nadina Bostan |
Form of education | Full-time |
Form of instruction: | Lecture |
Number of teaching hours per semester: | 56 |
Number of teaching hours per week: | 4 |
Semester: | Summer |
Form of receiving a credit for a course: | Grade |
Number of ECTS credits allocated | 4 |
1 The object of study and the importance of the discipline. Definitions. Security of goods. The quality characteristics of the goods; 2. Chemical composition of goods,The substances present in food. Natural substance. Added Substances (food additives), contaminants. 3. The role of natural substances in the Consumer organism 4. Mineral substants and vitamins in the Consumer organism; 5. Carbohydrates and lipids in foodstuffs; 6. Protides and organic acids in foodstuffs; 7. Food additives in food and non-food goods; 8. The contaminant substance; 9. The role of microorganisms in food; 10. Calorical value and foodstuffs; 11. Storage of goods; 12. Preservations of goods; 13 general aspects of the non-food goods; 14. Ceramic goods.
Description of concepts, theories and methodologies; Explanation and interpretation of quantitative and qualitative information; Application of appropriate tools for data analysis